As you pass through the narrow alleys of the Old City be prepared to brush away the prayers that linger like cobwebs in the air. You must hold your head high as you pass by the young men that cat call each girl and woman that walks by.

Don’t wrinkle your nose as you breath in the fetid scent of rotting grapes behind the fruit stalls or the acrid stench of nicotine that curls, like the smoke from Cain’s sacrifice, from the lips of a man bargaining with you over an item you don’t even want.

You must love the Old City not despite it’s flaws but as you love your wife, because of her flaws. At no time is this more relevant than those rare years when Easter and Passover intersect and the streets are clogged with pilgrims of all sorts. The towering beetle-browed priests hip check you at the juice stand for a better spot in line. The desperate store owners compliment each passerby until their wheedles turns to insults when there is no purchase forth coming.

I could so easily wax poetic about the pink hued buildings that glow in the setting sun, or the grey nuns that flit gently through the city like sparrows, but I am distracted by that Russian lady over there playing the accordion and her little dog dancing on its hind legs in a ragged tutu.

Like a page from the bible; an almond eyed Palestinian girl in a dark embroidered dress, sways through an ancient archway but next to her stands an old orthodox jew who looks homeless and is dancing joyfully to a tune in his head while the remains of his lunch speckle his beard.

Ring the bells that still can ringForget your perfect offeringThere is a crack, a crack in everythingThat’s how the light gets in.

-Leonard Cohen

Have you ever looked into the face of a stranger and not been able to tell the color of her eyes because you were distracted by an ugly red scar on her cheek. Later when you love her, you run your finger or your tongue over that ridged scar and wonder at its beauty, thinking she would not be so lovely without that dark mark from her past. Jerusalem is all scars: layers and centuries of wounds and weeping, births and prayers, laughter and weeds.

A centerpiece and a showstopper of a dish that will impress even your omni friends. It is wonderful sliced up and served cold as well. Think picnic. I use Kala Namak (a type of salt) in this recipe and in all recipes where I want that sulfurous taste of eggs. You can find it at most indian markets.

Course:
Lunch, Main Course

Cuisine:
Italian

Servings: 6people

Ingredients

24ouncessilken tofu

3/4cupchickpea flour (called besan at indian stores)

2tbspcornstarch

3tbspnutritional yeast

1/2 tsptsponion powder

1/2tspgarlic powder

1/2tspsmoked paprika

1tspkala namak (black salt)

1/3cupunsweetened plant milk

1tspturmeric

1/2cupthick aquafaba

1pinchsalt

pepper to taste

veggies

1 1/2cupcherry tomatoes, halved

2cupmushrooms, sliced

1cupdiced onion

1red pepper sliced

1largeleek, sliced into 1/4" rounds

1cupasparagus, sliced into in 2" segments

1bunchparsley, chopped

2-3small red potatoes sliced in half, then in 1/4" slices

1bunchdill, chopped

1tspoiloptional

Instructions

It does not really matter what vegetable you use. Small diced butternut squash, sliced fennel, diced beet or any delicious and colorful vegetable works well. You will want to have between 5 - 6 cups worth not including the potatoes.

I roast the vegetables to intensify their flavor and to remove some of their moisture.

Heat your oven to 400 fahrenheit.

Lightly oil a sheet plan and place your sliced veggies in the pan and place them in the oven. Set your timer for 20-25 minutes and then remove them and place them to the side.

Finely chop your herbs (reserving 1/4 cup for garnish) and toss them in a large bowl.

Reserving 1 -1 1/2 cups of your roasted veggies for decorating the top of the frittata, toss the rest in with the herbs. Mix the contents of your blender into the bowl with the herbs and veggies. Stir to combine. Add 1 tsp of oil to your pan or use a nonstick pan. I used a 4 qt sauté pan but you can use any pan that can go from stovetop to oven and has sides that are 3 or more inches high.

Once the oil is hot turn off the heat and use a paper towel to carefully rub it all about the inside of the pan.

Now ladle 2 cups of your frittata batter into the pan. Arrange a layer of steamed potato slices on the surface of the batter. Now ladle in the rest of your batter.

Use your reserved veggies and herbs to make a pleasing pattern on the tip of your frittata.

Place in a 375 fahrenheit oven in the middle rack and bake for 55-65 minutes. All oven are different so test in the center with a knife to see if it is wet. If it is still wetish then bake for 10 or so more minutes.

I adore frittata (or fortagia, as it is in Veneziano!) – it’s one of the very few eggy dishes I ever liked when I was but a mere vegetarian (ha ha!)… and the reason was because all those veggies disguised the gross flavour of the eggs! I’m so making this… but leaving out the black salt!

Nico I will now add fortagia to the fake Italian I speak on occasion (think A Fish Called Wanda). I wasn’t big on omelets and stuff either but I did like frittata as a vehicle for using up leftovers.
How sweet you are to nominate me. Blush. What great fun.
I asked the tech guy (my guy) about the subscription option box and he said he is not quite sure why it appears. He said if he figures it out he’ll let you know. Ha ha
xox -Hanne

Anthony Bourdain always said not to eat brunch, for it is always just all the leftovers. I say thats the exact reason you should eat it. At least, in a vegan house. I cannot for the life of me understand how you can create a frittata eggier than one made with egg. Fluffy and dense at once, almost an incredible oxymoron of a dish. If pressed, I’d say you’re a witch. A good one, who uses her powers to create magic on a plate, I should call you Nacha.

Firstly remember to light your matches one at a time.
Secondly a few tears shed will salt the broth.
And stay away from the Anthony Bourdains of the world, those long legged heroin shooting bad boys. He was right about sushi though. Never eat cut rate sushi.

Hello I have just found this recipe and can’t wait to try it.
Reading all the beautiful writing before I get to the instructions I feel that I need to visit and inhale the amazing city you describe.
The recipe states a 4qart pan I don’t have one that big do you thing I would be able to freeze any uncooked mixture for later use (not the veg I can just make less of that)
Thank you.
Cecilia

Hello Cecelia,
Thank you for visiting! I have never tried freezing the mixture. Currently I am without a kitchen (renovation) and so can’t experiment. If you try to freeze it please let me know how it goes. Perhaps halving the recipe might work better for you. Cheer Hanne